JLBCP's Children's Author Thom Battisto and Sydney the Dog

Thom and Sydney

WESH 2 News Anchor
Michelle Imperato

One of our awesome children's authors is having a "tail waggin' time" this Christmas season. Check out author Thom Battisto and his awesome dog Sydney's upcoming event where they have set a goal to sell 50 books!

An invitation directly from Thom and Sydney...

STORY TIME AND PIZZA PARTY WITH SYDNEY

Please join Sydney and friends this Saturday December 20th 

2:00 pm at West Oaks Mall for story time and pizza party.

WESH 2 news anchor Michelle Imperato will be reading "Sydney Finds a Job" at 2:00 pm followed by a pizza party for the children. (Discover more about this news anchor on WESH.com athttp://www.wesh.com/tv/news-team/Anchor/26366618)

The Sydney Holiday Store will be open 11:00 am - 6:00 pm. Our goal is to sell 50 books. If you can't make it but still want to support Sydney and her cause please visit Sydney's holiday store at www.readtosydney.org/holiday.html to purchase one of her books.

Author Thom Battisto's Favorite Recipe...

Hello fans and followers. For the month of November we are going to be featuring some of our authors' and team members' favorite recipes every Tuesday and Friday right here on the JLB Creatives Publishing Blog.


Today we're featuring children's author Thom Battistos's favorite recipe. Find out more about Thom's children's books by visiting Sydney Finds a Job.

This is one of my many favorite Thanksgiving foods:

PUMPKIN CHEESECAKE

CRUST:

1-3/4 cups graham cracker crumbs

3 tlb brown sugar

1/2 tsp. ground cinnamon

1 stick melted butter

FILING:

3 8oz. packages of cream cheese at room temp.

1 15oz. can pureed pumpkin

3 eggs + 1 egg yolk

 1/4 cup sour cream

1 1/2 cups of sugar

1/2 tsp. ground cinnamon

1/8 tsp. ground nutmeg

1/8 tsp. ground clove

2 tlb. all purpose flour

1 1/2 tsp. vanilla extract

Preheat oven to 350 F.

Directions:
CRUST

In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter then press crumb mixture flat into a 9" spring form pan. Set aside.

FILLING

Beat cream cheese until smooth. 
Add pumpkin puree, eggs, egg yolk, sour cream, sugar and all the spices. 
Add flour and vanilla. 
Beat together until well combined.

Pour into crust and spread evenly

Bake in oven for 1 hour
Turn off oven and crack oven door open, leaving pie in oven for 1/2 hour 
Remove from oven and let sit for 1/2 hour, then cover with plastic wrap and refrigerate for 4 hours.